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beurre noisette, browned butter, fat-free sourcream horseradish sauce, grilled fingerling potatoes
With Labor Day a week away, I wanted to give you a side dish that you can make ahead, up to a point, then toss on the grill at the last minute. Both the potatoes and sauce are so easy and fool-proof that even if you consider yourself a novice in the kitchen, you’ll impress the pants off of anyone who gets the pleasure of tasting these Lilliputian potatoes. They’re bathed in nutty browned butter, wrapped in cozy aluminum packages, and accompanied by a sour cream sauce that packs a double jolt from potent horseradish and Dijon mustard.
Oh, and, please. Don’t have a panic attack about the butter because the horseradish sauce doesn’t contain a speck of fat, not that you could ever tell from the rich, creamy flavor.
Looks wonderful. Do you ever do anything with honey gold potatoes?
Bonnie, I hardly ever use regular potatoes these days, unless I bake them, which I seldom do. Yes, I have used the little honey golds. They remind me of baby Yukons. I often use small potatoes when I make salad Nicoise, which I often do in summer. The size is perfect. I’ve used honey golds in salads quite a bit.
My writing group loves them. I bake them in olive oil with lots of (fennel) sea salt. I’m going to try your recipe on them.
Thought of you the other day when I ate the first madeline I’ve had in years.
Oh, I love the fennel idea. I need to use that more. I think your group will like them. How lucky they are to have you and your cooking.
You can imagine what it’s like to cook for three to four people with different likes and dislikes. Wish I had your skill and talent.
The fennel salt is wonderful. I bought it the last time I was in San Francisco.